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Ingredientes
- 2 x Butternut Squash, (medium sized)
- 450 gm Mixed Wild Mushrooms,
- 2 Tbsp. Tamari Sauce
- 170 gm Creme Fraiche
- 2 Tbsp. Brandy
- 4 x Cloves Garlic, (finely minced)
- 2 Tbsp. Parsley, (minced) (2 to 3)
- 3 Tbsp. Extra virgin olive oil
- 3 Tbsp. Unsalted Butter Seasoning to taste
- 3 Tbsp. Extra virgin olive oil
- 1 x Onion, (chopped)
- 1 kg Courgettes, (finely minced)
- 1 x Cloves Garlic, (crushed) (1 to 2)
- 2 x Free Range Large eggs, (beaten)
- 55 gm Gruyere Cheese, (grated)
- 30 gm Pecorino Cheese, (freshly grated)
- 15 gm Fresh Parsley, (minced)
- 115 gm Arborio Rice, (cooked)
- 1/4 tsp Fresh Thyme, (to taste), up to 1/2, up to
- 2 Tbsp. Home Made Breadcrumbs Salt and Pepper to taste
Direcciones
- 1. Cut squash in half and bake in medium oven - Gas Mark 5 / 190 c / 375 f flesh side up for about 35 - 40 min, till a fork pierces the squash easily.
- 2. Meanwhile heat oil and butter in a frying pan and add in the garlic.
- 3. Saute/fry gently till soft, then add in mushrooms and cook till they are soft, but not mushy.
- 4. Add in tamari and brandy to mix plus the creme fraiche and parsley and stir well.
- 5. Scoop out the seed from the squash. Divide the mushroom mix into four and fill the squash.
- 6. Sprinkle the top with the parsley or possibly coriander.
- 7. Serve with the Terrine of Courgette and a mixed salad or possibly steamed vegetables.
- Terrine of Courgettes
- 8. Preheat the oven to Gas Mark 6 / 190 c / 375 f and butter a 23 x 12 x 10cm loaf tin or possibly a 2 litre casserole.
- 9. Heat 2 Tbsp. of extra virgin olive oil in a large, heavy bottomed frying pan and saute/fry the onion till tender over a medium - low heat.
- 10. Add in the courgettes and the garlic, and saute/fry, stirring often, for 10 min over a low flame. Remove from heat.
- 11. Beat the Large eggs in a large bowl and stir in the cheese, parsley, rice, thyme and sauteed vegetables.
- 12. Add in salt and freshly grnd pepper to taste. Turn into the prepared baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining Tbsp. of extra virgin olive oil.
- 13. Bake for 40 - 60 min till hard, if cooked in a loaf tin it may take a little longer. If possible, it is better to use a Tian dish. Allow to cold for 20 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 228 | 49% |
| Total Fat 25.79g | 32% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 533mg | 22% |
| Potassium 1130mg | 32% |
| Total Carbs 43.98g | 12% |
| Dietary Fiber 7.8g | 26% |
| Sugars 5.79g | 4% |
| Protein 14.05g | 22% |
